♪ Four seasons of roasting ♪
By VicentaLakin
Recipe Recommendations
- steamed gluten appropriate amount
- day lily appropriate amount
- dried mushrooms appropriate amount
- fungus appropriate amount
- peanut appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for ♪ Four seasons of roasting ♪
1
Peanuts are two hours ahead of schedule
2
Scratch the bouquet
3
Dry mushrooms wash dust and impurities, bubble them with warm water for two hours, and cut them into pieces
4
Scratch and tear
5
I'm using fresh roasted storks. Cut
6
Boil it down and boil it down for two minutes
7
Get the boiler up, pour it into the roasted stork and get the roasted stork out of the oil
8
Then I'll use this pot without brushing the pot or pouring any more oil
9
Water and fresh water pouring into the mushrooms until about two-thirds of the food is missing
10
Add Sugar
11
Add salt, mix it evenly, burn the fire and turn it into a little fire, so that when the soup is ready to dry, the pan will be boiled。♪ Four seasons of roasting ♪ Make Tips
1. It is best to cook peanuts beforehand
2. In step 7, I poured too much oil. The roasted bran had many honeycomb holes, so the oil was sucked in instantly. After taking it out, it took half a day to squeeze the oil out. The finished product still tasted a little greasy. Pour less oil next time, but it should not be too little. It should still feel a little oily.
2. In step 7, I poured too much oil. The roasted bran had many honeycomb holes, so the oil was sucked in instantly. After taking it out, it took half a day to squeeze the oil out. The finished product still tasted a little greasy. Pour less oil next time, but it should not be too little. It should still feel a little oily.